Chayote Squash (guisquil)**

ali Bresnahan


if you should see this little squash at your grocery store, don't be afraid! they are really good.
thanks to LaWanda and Blondie, i learned a lot about this little critter, and how to prepare it. here's one was delish.
**pronounced "wees-keel"


★★★★★ 1 vote



  • 2 small
  • 1/2 c
    onion, chopped
  • 1 clove
    garlic, chopped fine
  • 1 Tbsp
    olive oil
  • 2 Tbsp
  • ·
    fresh ground black pepper
  • ·
    chicken (or vegetable) broth
  • 1/4
    red bell pepper, chopped
  • 1/4 c
    fresh cilantro, chopped

How to Make Chayote Squash (guisquil)**


  1. Cut chayote in half, remove seed; peel and cut into thin slices.
  2. Melt butter and oil in skillet. Saute onions and garlic until soft. Stir in sliced chayote; sprinkle with black pepper. Saute, stirring, for 5 minutes. If desired, cut slices in half to shorten cooking time.
  3. Add broth to cover, bring to a boil, and simmer gently, covered, until chayote is soft, 30-35 minutes. Remove lid, add red bell pepper, stir and cook a little longer until pepper and chayote are fork-tender.
  4. Just before serving, top with chopped cilantro.
    Goes great as a side with chicken or beef.

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About Chayote Squash (guisquil)**

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